The moist dark chocolate cake and fresh strawberry buttercream in this cupcake recipe is such a winning combination, you’ll want to eat a hundred of these. Plus, how pretty is the naturally dyed pink frosting? Bake a batch for a baby shower, Valentine’s Day or a regular old Monday.


Make the Cupcakes

Things You’ll Need

1 cup sugar
1 cup flour
⅓ cup cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon instant espresso powder
2 eggs
½ cup milk
¼ cup melted butter
1 teaspoon vanilla
½ cup boiling water

Step 1
Preheat oven to 350 degrees Fahrenhiet.

Step 2
Line a cupcake tin with baking cups.

Step 3
Combine sugar, flour, cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl.

Step 4
Beat in eggs one at a time. Add melted butter, milk and vanilla and stir until batter is smooth. Fold in boiling water. The batter will be thin.

Step 5
Fill cupcake tins ¾ full. Bake 17 to 22 minutes or until inserted toothpick comes out clean. Let cool completely before frosting.

Frost the Cupcakes

Things You’ll Need

1 cup butter
3 cups powdered sugar
Pinch of salt
1 teaspoon vanilla
3 Tablespoons strawberry puree

Step 1
While the cupcakes cool, prepare the frosting. In the bowl or a stand mixer, blend cream, butter and sugar.

Step 2
Add vanilla, salt and strawberry puree and mix until smooth. Keep the frosting refrigerated until the cupcakes are cool.

Step 3
Frost cupcakes. Serve and enjoy!